Pumpkin Coffee Cake

I am loooong overdue for a pumpkin recipe! If you know me, you’ll know fall is pretty much my favorite season. I love all things festive and all food that involves pumpkin spice. I love the way the weather is a little chilly but not cold yet and I love fall foliage. To me, the changing colors of the trees makes this the prettiest time of the year.

So about that coffee cake (which I am now craving as I write this). I wanted it to be a really wholesome coffee cake perfect for breakfast, so I decided to use oat, almond and millet flours. They are all so nutritious and give the recipe a little heartiness. The whole thing has just over ½ cup of maple syrup, so it isn’t very sugary but has just enough to add a subtle sweetness. There’s also loads of pumpkin in here (duh)! The pumpkin makes this cake insanely moist and the flavor comes through big time. Finally, the cake is topped with a super simple crumble that adds the best crunch and nuttiness to the whole thing. As always, this recipe is gluten free! It is also dairy free and although I haven’t tried it, you may be able to substitute a flax egg to make it vegan (let me know if you do!).

Now go stick this baby in the oven and enjoy a huge slice with your morning cup of joe.

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Cake Ingredients:

¾ cup oat flour

½ cup almond flour

½ cup millet flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp cinnamon

½ tsp ginger

¼ tsp ground cloves

¼ tsp nutmeg

¼ cup grapeseed oil

½ cup maple syrup

1 ⅓ cup pumpkin puree

1 tsp vanilla extract

2 Tbsp original unsweetened almond milk

1 egg white

Crumble Ingredients:

¼ cup chopped walnuts

⅓ cup rolled oats

¼ cup almond flour

¼ cup millet flour

Dash of cinnamon and nutmeg

Pinch of salt

2 Tbsp agave

2 Tbsp cold earth balance

 

Steps:

  1. Preheat oven to 350⁰F. Grease an 8×6 inch or 8×8 inch baking dish with coconut oil or line it with parchment paper.
  2. In a small bowl, combine all dry cake ingredients and set aside.
  3. In a medium bowl, combine all wet cake ingredients except egg white.
  4. Put the egg white in your measuring cup and whisk it vigorously until foamy. Mix into the wet ingredients.
  5. Place all crumble ingredients in a small bowl and cut the earth balance in with a fork until everything is combined and the mixture is crumbly.
  6. Dump the dry cake mixture into the wet mixture and use a whisk to combine. The batter should be very thick.
  7. Pour batter into the baking dish and level it out with a spatula. Cover evenly with the crumble.
  8. Bake on a lower rack for 1 hour – 1 hour and 15 minutes, or until a toothpick comes out clean. At about 45 minutes, you might need to cover the cake with foil so the top doesn’t burn while it finishes baking.

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